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French Crepes

These crêpes can be used with savory or sweet fillings. Bon appétit! See more

READY IN 35 mins

French Crepes

Read Reviews (264)

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream." — CYBERCHEF

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Original recipe makes 12 servings Change Servings

1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt

3 eggs
2 cups milk
2 tablespoons butter, melted

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Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!

—MELANIESAYSHI

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Most Helpful Critical Review

Oct 08, 2007

I have made many crepes with many different recipes and this one didn't work - the porportions were wrong

—coco

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356 Ratings

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Feb 20, 2008

I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.

—coramackenzie

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Apr 02, 2004

Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking for in a good crepe. I believe the added eggs and the use of butter makes all the differnce. Be sure to follow the instructions and your will not be disappointed.

—ROGERALBAN

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Jun 03, 2007

the second review in the main page is so stup!d, the crepes must be brown on some places.. Too thin? This is NOT a pancake! And the crispy edges are soo good. Europeans like this kind of crepes :P

—Sziszoka

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Jun 17, 2007

Very Good recipe I am keeping this one in place of the basic crepe recipes from this site. I let the batter sit in the fridge for 20 min to hour... you will have a more tender crepe.. also I used a 12 inch skillet and 1/2 cup of batter and they were perfect.

—StylinCook

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Jan 30, 2005

great! I use these to make Blintzes with a filling of ricotta, cream cheese, cinnamon, powdered sugar and orange zest. I top them with a hot fresh strawberries, sour cream and whip cream.

—Ms America

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Jan 21, 2006

i loved this recipe. very easy and delicious. i added a teaspoon of vanilla and it turned out great. i made a dessert crepe by putting chocolate chips in the middle and topped with whipped cream and powdered sugar. definetly will make again!

—Stephanie

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Nutrition

Calories
94 kcal
5%

Carbohydrates
10.3 g
3%

Cholesterol
61 mg
20%

Fat
4.1 g
6%

Fiber
0.3 g
1%

Protein
4 g
8%

Sodium
96 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Crepes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 94
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.1g 11 %
Cholesterol 61mg 20 %
Sodium 96mg 4 %
Potassium 89mg 3 %
Total Carbohydrates 10.3g 3 %
Dietary Fiber 0.3g 1 %
Protein 4g 8 %
Sugars 2.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 7 %
Iron 7 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 3 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.